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Pour the cup of wine in your slow cooker and add the roast. Season to taste with salt & pepper. Pour the tomato sauce over the roast, then the crushed garlic. Cook 9 to 10 hours on low. 30 minutes before you're ready to use the meat, shred it with 2 forks as best you can in the slow cooker with the juices. Stir in the cilantro and green onions. Cook for 30 minutes. After 30 minutes, drain the meat in a colander. Put the meat in a pan and finish shredding it until it's where you like it.
The meat is now ready to use in any shredded beef recipe.
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CCheryl 2 years agoExcellent, i deserved a photo!
jeffchuss 4 years agoThis is a good basic recipe that I use because my wife doesn't like things to spicy. Feel free to add chopped chipotles in adobo to the meat after it's drained for a little more punch [I posted this recipe.]